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Chapter 9 The Practical Cookery Exam

Chapter 9 The Practical Cookery Exam. Understand why we need food and be able to list the factors that influence our food choices Have a good understanding of each of the six nutrients in terms of their composition, classification, sources, functions in the body and their RDA

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Chapter 9 The Practical Cookery Exam

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  1. Chapter 9 The Practical Cookery Exam

  2. Understand why we need food and be able to list the factors that influence our food choices Have a good understanding of each of the six nutrients in terms of their composition, classification, sources, functions in the body and their RDA Understand and be able to describe the effects of over-consumption of certain nutrients on the body - fat, sugar and vitamin/mineral supplements Know the nutrition related causes of the following deficiency diseases and be able to describe their symptoms - constipation and bowel disease, scurvy, rickets, neural tube defects, tooth decay, osteomalacia and osteoporosis, anaemia and goitre. Understand the term energy balance be able to describe how it can be maintained by the individual. After completing this chapter and the homework, assignments and activities that accompany it, you should: Know how much the practical examination is worth as part of your overall mark for Junior Certificate Home Economics. Understand the tasks you must complete before the day of the exam (in the two weeks coming up to it), during the 30-minute preparation time before the exam and during the 90-minute examination itself. Have read and understood the nine top tips for the practical exam outlined in this chapter. Have read and analysed the sample cookery examination folder presented in this chapter, picking up its strong points. Be able to use this sample folder as a guide to completing your own. 2

  3. The practical cookery exam is worth 35% (Higher Level) or 45% (Ordinary Level) of your final Junior Certificate Home Economics mark. It is therefore very important that you prepare well and carry out the task given to you to the best of your ability. 3 Essentials for Living, 3rd Edition

  4. Exam procedure Approximately two weeks before the exam, your Home Economics teacher will ask you to draw one task from a selection of six or seven different tasks. On the day of the exam, you will be given 30 minutes of preparation time and 90 minutes for the actual practical exam. Sample task Flour is an essential ingredient in home baking. Name three different types of flour used in home baking. Give a different example of the use of each type of flour when making scones and muffins. Demonstrate your baking skills by preparing, baking and serving a batch of scones and a batch of muffins using at least two types of flour named. Calculate the cost of the scones or muffins and compare the cost with a similar commercial product. Food and Culinary Skills Task, 2014 4 Essentials for Living, 3rd Edition

  5. What will happen • Before the day of the exam (two weeks) • Once you have drawn your task, you can then: • Think about what exactly you have been asked to do. • Come up with a number of dishes that would suit the task. • Decide on the dish or dishes you are going to cook (solution). • Practise your chosen dish or dishes. • Complete the paperwork for the exam (see the sample). • During preparation time on the day of the exam (30 minutes): • Collect the equipment. • Weigh the ingredients. • Wash the vegetables, but do not peel them. • Light the gas oven but do not set the temperature. • Check that equipment is working. • The examiner will check your preparation. • During the exam itself (90 minutes): • Make the dish. • Serve the dish (the examiner will taste it). • Taste the dish yourself. • Wash up (the examiner will check the dishes). • Tidy away. • Do your evaluation. 5 Essentials for Living, 3rd Edition

  6. Top tips for the practical exam • Write your exam number: • On all your written work • On a sticker on your apron • On a large A4 sheet of paper taped to your table You must use fresh ingredients where possible. Marks will be lost if you use too many convenience foods, e.g. if you use a bread mix to make brown bread. Make sure you wash your hands, cover cuts, tie back long hair, remove jewellery and have a clean apron on or marks will be taken away under ‘hygiene’. Take care doing written work for the cookery exam – use the sample below as a guide. Written work makes up 30% of your marks; you could get most of these marks before you even walk in the door, so don’t lose out. Use the form provided on the Teacher’s CD. 6 Essentials for Living, 3rd Edition

  7. Top tips (continued) • Don’t waste anything: • Time • Ingredients • Water • Gas or electricity 7 Essentials for Living, 3rd Edition

  8. Top tips (continued) • When serving food: • Clear the table before serving food. Serve all the food, not just a portion. • Garnish or decorate the food attractively. • Wipe any spills off serving dishes with kitchen paper. • Have clean cutlery, a side plate and a bowl of hot water ready for the examiner to taste your food. • Call the examiner immediately once your food is served. • You must taste a little food yourself so you can evaluate the taste of the dish. 8 Essentials for Living, 3rd Edition

  9. Top tips (continued) Wash and dry dishes very carefully. Marks are taken off for badly washed dishes. Do not put your dishes away until the examiner has seen them. Do not throw out the contents of the bin until you have shown it to the examiner. Evaluate both the dish and how you think you did in the exam. 9 Essentials for Living, 3rd Edition

  10. What is the practical cookery exam worth in terms of marks at both Higher and Ordinary Levels? How soon before the exam should you draw your task? How much preparation time is there before the exam? How long is the practical cookery exam itself? What should you do in the two weeks leading up to the practical cookery exam? Try to make five good points. What kinds of things can you do during the half hour preparation before the exam? What tasks do you need to complete during the exam itself? Can you use convenience foods during the exam? Explain your answer.

  11. How can you ensure you get good marks under ‘hygiene’? How can you ensure you do not waste (a) time (b) ingredients (c) water (d) fuel? What points should you consider when serving food? Make six good points here. Do you need to show your washed dishes and bin contents to the examiner? What two things do you need to evaluate at the end of the exam?

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